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Panda Express Chow Mein Copycat

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Panda Express Chow Mein - BEST copycat recipe ever that tastes EXACTLY like Panda Express. So good and easy, healthier, cheaper, and takes 15 mins!!

Panda Express Chow Mein - BEST copycat recipe ever that tastes EXACTLY like Panda Express. So good, so easy, healthier, cheaper, and takes 15 mins!!

A delicious Panda Express copycat chow mein in a bowl with assorted vegetables.

Chinese Takeout

When it comes to Chinese food in the United States, no restaurant is more iconic than Panda Express, who has over 1650 stores here.

How does it sound if you could make all the things you get at Panda Express for a fraction of the price, and even healthier as well?

Look no further, as I am going to share a series of popular and super easy Chinese recipes with you all.

Healthy homemade Panda Express stir fry noodles in a bowl.

Getting the Best Panda Express Copycat Recipe

Panda Express is famous for its Chow Mein and I am sharing the copycat recipe with you today. Everyone loves Chow Mein, greasy Chinese noodles tossed with lots of vegetables, stir-fried over very high heat in a wok.

Furthermore, to make sure that I do justice to the real deal, I recently went to Panda Express twice. I made sure to talk to the cook and drill down the recipe, and I got it down to a T.

Panda Express Chow Mein close up in a bowl, ready to be eaten.

Ingredients to Make this Copycat Recipe

  • Noodles
  • Onion
  • Cabbage
  • Celery
  • Soy sauce
  • Oyster sauce
  • Oil

Panda Express copycat recipe Chow Mein picked with a pair of chopsticks.

Tips for the Best Chow Mein

  • A perfect chow mein should be loaded with lots of wok hei (breath of wok)—the ingredients should be flash cooked over high heat in a wok, so the noodles and vegetables are slightly burned and charred
  • I am sure you have seen the cook at Panda Express tossing and cooking the noodles behind the counter, all done in a matter of minutes. To get good wok hei, you need lots of oil and a wok (but skillet will do).
  • The chow mein should never be soggy or wet, and no water should be added during the cooking process.

Panda Express Chinese take out stir fry noodles in a bowl ready to serve.

See it for Yourself!

So, below is the real Panda Express on the left and my version on the right. The chow mein tastes exactly like Panda Express, the only difference is the noodles used.

Panda Express noodles are specially made for them only and not available at the stores. For the closest replacement, use yakisoba.

This is a super easy recipe to make at home and you can get all ingredients from regular stores. Make a big batch of Panda Express Chow Mein—it’s so good, so easy, healthier, cheaper, and you can have as much as you want!

Comparison of Panda Express Chow Mein and homemade copycat recipe Chow Mein.

What Dishes to Serve with this Recipe?

This meal is best served as an entree.
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.

This Recipe Goes Well with:

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Panda Express Chow Mein Copycat Recipe

Panda Express Chow Mein - BEST copycat recipe ever that tastes EXACTLY like Panda Express. So good, so easy, healthier, cheaper, and takes 15 mins!!

Course Main Course
Cuisine Chinese
Keyword Panda Express Chow Mein Copycat
Prep Time
Cook Time
Total Time
Servings 2 people
Calories 362 kcal
Author

Ingredients

  • 1 lb packaged yakisoba
  • 3-4 tablespoons oil
  • 1/2 yellow onion, sliced
  • 8 oz cabbage, sliced
  • 2 oz celery, cut into small pieces
  • 2 tablespoons soy sauce
  • 1 1/2 tablespoons oyster sauce

Instructions

  1. Discard the seasoning packages of the yakisoba noodles. Loosen up the yakisoba and set aside.
  2. Heat up a wok or skillet over high heat, add the oil when it's heated. Add the onion, cabbage, and celery into the wok, stir fry and toss continously until the vegetables become soft and some of them are sligthly charred. Add in the noodles and stir a few times before adding the soy sauce and oyster sauce. Stir continuously to combine all the ingredients in the wok. Dish out and serve immediately.

Recipe Notes

You can also use Chinese chow mein or egg noodles. Follow the cooking instructions on the packaging before stir-frying.

Nutrition Facts
Panda Express Chow Mein Copycat Recipe
Amount Per Serving (2 people)
Calories 362 Calories from Fat 199
% Daily Value*
Total Fat 22.1g 34%
Saturated Fat 2.9g 15%
Cholesterol 5mg 2%
Sodium 1732mg 72%
Total Carbohydrates 36.5g 12%
Dietary Fiber 5.5g 22%
Sugars 8.4g
Protein 6.5g 13%
* Percent Daily Values are based on a 2000 calorie diet.
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62 COMMENTS... read them below or add one


  1. This recipe looks super easy and full of ingredients my family loves. Looking forward to trying soon.

    Reply

  3. Thanks for sharing this, spot on to the original. I used frozen (but thawed) Yakisoba noodles and they were perfect.

    Reply

  4. Thank you so much for publishing your recipes, I’ve enjoyed reading them and your notes about each one. It’s obvious you have a love for food and for teaching others. For this particular recipe, which I’ve made my own version of a few times (always looking for Panda Express clones), I was surprised you didn’t have some type of thickener for the sauce. In the restaurant the sauce definitely has something (most likely corn or potato starch) to tighten things up, doesn’t the sauce as you make it stay too watery?

    Reply

  5. I can’t wait to try this. Do you think you can re -create mushroom chicken from panda express? One of my fave that i always get when im craving for panda. Thanks!

    Reply

  6. Hi Bee,
    You gave us the Panda Express Chow Mein. Thanks. Can you gave us the Panda Express Beijing Beef? My family loves the Beijing Beef .
    MarlaMah

    Reply

  7. Hi Bee,

    I just wanted to say Thank You for this copycat Panda Express recipe! We love Panda chow mein (my kids like it because it doesn’t have meat), and I admit to using a different recipe from another blog first, claiming it was “even better” than the original. Unfortunately, it tasted nothing like Panda’s, and my kids wouldn’t touch it. I found your recipe and decided to try again. Such a big hit, and it really does taste so close to the Panda recipe! And I can’t believe how simple it is to prepare! Since then, I’ve made it several times, and it’s always so delicious. Thanks, Bee!

    Reply

  8. Is this regular cabbage in your recipe or bok choy? Don’t want to use the wrong thing ’cause I’m so hungry for this yummy dish! :) Thanks!

    Reply

  9. hi rasa, would so love to make this but hubby refuses to let me put oyster sauce anywhere near his food (fish phobia!). Would this dish be the same without it or is there something i can substitute for it? *fingers crosses*

    Reply

  10. Yeah, so I totally messed this recipe up. Too bad I made it while I was hungry, b/c it was all wasted and I just chucked it! I assumed Soba noodles were the same as Yakisoba, because I am not asian saavy. It’s not. I didn’t read the comments, just the recipe, so I didn’t know the noodles were supposed to be noodles that were already wet. The noodles ended up gumming up and burning at the bottom, because they were uncooked. I will make this recipe again, but I am bummed that I wasted $7 on Soba noodles that I couldn’t eat. Lesson learned!

    Reply

    • Pennywise, I am so sorry to hear that. Yeah, not all Asian noodles are the same. Soba noodles are brown but Yakisoba noodles are usually yellowish in color. It’s best you use a non-stick wok when you make noodles.

      Reply

  12. Btw… I just found this site after spotting your INCREDIBLE recipe for Garlic Sesame Noodles on a Lil Luna blog email/newsletter/whatever… Well, my new culinary idol, it was love at first site (See what I did there? Ha! Um. Yeah. Sorry.). Absolutely everything I’ve seen so far, I want to devour immediately. And I truly mean ev-ry-thang. Only one small issue… I’m a vegetarian! One who’s convictions are weakening at the sight of some of your pics! Luckily, at a brief glance, it appears there’s plenty of veggie options or easy tweaks/omissions. Basically, LOVE your recipes!! So happy to have found you!!

    Reply

  13. Hi there! I’m wondering if the key word is “fresh?” The package in your pic says Fresh Yakisoba, and it seems like the standard “ramen” we all know and love (admit it!), uses dried noodles? Very dry, actually. Truthfully… Shhhhhh… I eat about half straight out of the package long before they touch any water/seasonings. =) Anyhoo… could that be the discrepancy? I’m dying to make this and am pretty sure I’ve seen noodles like those pictured for sale in the “Asian foods” section of my regular grocery store. Wouldn’t be hard to grab some if the common 4/$1 “ramen” isn’t doing the trick… I also have a true Chinese grocer about 2 doors down from my apartment– in Des Moines, no less!– so that would be an option as well if they’re slightly more obscure. The noodles are key– wanna get em just right!

    Reply

  14. Wow!! Just made this for me and my daughter’s tea and we absolutely loved it. So simple and tasty, never used oyster sauce before and found it to be lovely and sweet with a hint of the ocean!! Thankyou for another low cost, simple, tasty meal : )

    Reply

    • Just a quick note, I had a packet of dried udon noodles in the cupboard, never used them before thought I would try these as I can’t locate yakisoba noodles here in the UK and they were great. I followed the packet instructions, cooked them for 4 mins then I rinsed in cold water, drained them and added them to recipe as specified. Next time I might try a different noodle but would use these again : )

      Reply

  16. hi. could you please tell me what you mean by the yakisoba noodles(in the ingredient?) so don`t buy the packaged chow mein noodles?

    Reply

  17. Hi I just tried this recipe – HELP! Are you sure we aren’t supposed to cook the yasiko noodles first?? Mine never did soften up! I cooked them with all the ingredients for an additional 10 minutes (covered) and even added 1/2 cup of water and they are still crunchy! The flavor is great and I really want this to work ;) what do you suggest?

    Reply

  18. Have to try this recipe ass well – looks nice and easy :-)
    Greetings from Denmark – love chinese food and dont have the chinese take-away options like in the states. So glad to find your homepage 3 month ago – we have been making different recipes several time every week since then :-)
    Looking forward to new recipes from you…

    Reply

  19. hi, I love Chinese food and this noodles are my favorite! One question, how come the noodles end up looking so soft but they are not boiled? Is it just the oil that do the work and magic? I’m making this tomorrow just need to get oyster sauce!!! Thanks for sharing the recipe!!!

    Reply

  20. The chow mien from Panda has always been a favorite of mine so i knew i had to try this. I made it last night and it was SO GOOD. Loved how simple it was and that it used minimal ingredients. Will be making this often. Thank you for sharing!

    Reply

  21. Hi. I made this last night for supper and my family loved it. I’m not sure I did the noodles right though. I used uncooked Ramen Noodles (you know the kind that are 40 cents in a square package) and even though I separated them they were still crunchy. Should I have used a different noodle or even cooked them first? My family liked them as is but I didn’t think they looked like your lovely picture.
    Thanks for posting such wonderful recipes.

    Reply

    • Cook the dry Yakisoba noodles quickly in the microwave or some boiling water just for about a minute then cool with cold water and drain till you add to the pan with the sauce. I’ve made with both noodles and I liked the dry better. They must be parboiled first though and then they finish cooking in the pan with the sauce

      Reply

  22. What is the best type of oil to use in Asian cooking, Bee? Vegetable, Corn, Olive or Canola? Which gives the less fat and more flavor? ove your recipes..

    Reply

    • Hi Phil, lo mein is wet, chow mein is dry. Chow Mein means 炒面 in Chinese which is basically fried noodles. Lo Mein is 捞面, which means the noodles are pre-cooked first and then mixed with a sauce.

      Reply

    • Looks like Lomein to me too! I notice many online recipes for Chow mein look like Lomein. In the North East, our Chow mein is served on crunchy noodles and Lomein on soft spaghetti type noodles.

      Reply

      • Hi Cleeo, chow mein means stir-fried noodles. The crunchy noodles might be a regional variation. Lo Mein means the noodles are mixed with the sauce, there is really no stir-frying involved.

        Reply

      • My daughter and I love the chow mein noodles at Panda but it is difficult to get them consistent and correct any more and I basically now the recipes, but this is awesome because I didn’t know about the oyster sauce!!!! Thank you so much for sharing I look forward to all of your recipes!!! I am wondering if you have or know where I can get the recipe to make the noodles from scratch? I found one recipe which was just flour and water but I am not sure if it is the correct noodle. Any ideas? Thanks again, All of my love and the blessings, love and grace of our LORD ALMIGHTY, into you and your, today and always!!!

        Reply

        • Hi Suzanne, awww, your comment just made my day. I don’t have a noodles recipe but Chinese uses lye water to make noodles. It’s not so simple as water and flour. Thanks for your support. Do sign up my email to get email notifications.

          Reply

    • We stopped eating there too for reasons I won’t get into on the Internet! I absolutely love Copycat recipes, they can just be spot on for the fraction of the cost so I can’t wait to try. Love getting that restaurant experience (without the hmmmm, was this food dropped on the floor and scooped up and put back in the pan? question in my brain. Thanks for sharing. Will try!!!!

      Reply

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